Double Chocolate Banana Bread
Total Time
75 minutes
Cook Time
55 to 65 minutes
Rating
5 out of 5 stars
(3)
Ingredients
- 3 medium-to-large very ripe bananas
- 1/2 cup (115 grams) butter, melted
- 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon (optional; I skip it)
- 1 cup (125 grams) all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips
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Preparation
Step 1
Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
Step 2
Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.)
Step 3
Whisk in melted butter, then brown sugar, egg, and vanilla.
Step 4
Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.)
Step 5
Stir dry and wet ingredients with a spoon until just combined.
Step 6
Stir in chocolate chunks or chips.
Step 7
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.)
Step 8
Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.
Step 9
Serve warm or at room temperature.
Step 10
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Chef's notes
The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.
